Loquat Fruits(枇杷果)研究综述
Loquat Fruits 枇杷果 - In loquat fruits, lignification typically increases the flesh lignin content and firmness, reducing their edibility and processing quality. [1] In June 2019, brown rot symptoms were observed on loquat fruits in an orchard in Wuhan, Hubei Province, China. [2] Organic acids and sugars are the primary components that determine the quality and flavor of loquat fruits. [3] In the present study, the biocontrol efficacy of Metschnikowia pulcherrima E1 against grey spot rot (Pestalotiopsis vismiae) on loquat fruits was assessed and along with potential mechanisms of action. [4] However, the signalling mechanisms of loquat fruits under cold storage remain unclear. [5] Collectively, results indicate that: 1) ethylene is involved in the regulation of pigmentation and carotenoid biosynthesis in loquat fruits, 2) a differential regulation of carotenoid biosynthesis and response to ethylene appear to operate in the peel and the pulp, and 3) β-carotene hydroxylase (BCH) is a key step in the regulation of carotenoid content and composition in both tissues of loquat fruit. [6] godetiae causing anthracnose on loquat fruits in Mexico and worldwide. [7]在枇杷果实中，木质化通常会增加果肉木质素含量和硬度，降低其可食用性和加工质量。 [1] 2019年6月，湖北省武汉市某果园枇杷果实出现褐腐病症状。 [2] 有机酸和糖是决定枇杷果实品质和风味的主要成分。 [3] 在本研究中，评估了 Metschnikowia pulcherrima E1 对枇杷果实灰斑腐病 (Pestalotiopsis vismiae) 的生物防治效果以及潜在的作用机制。 [4] 然而，冷藏条件下枇杷果实的信号传导机制仍不清楚。 [5] 总的来说，结果表明：1）乙烯参与调节枇杷果实中的色素沉着和类胡萝卜素生物合成，2）类胡萝卜素生物合成的差异调节和对乙烯的反应似乎在果皮和果肉中起作用，3）β-胡萝卜素羟化酶（BCH）是调节枇杷果实两种组织中类胡萝卜素含量和组成的关键步骤。 [6] Godetiae 在墨西哥和世界各地的枇杷果实上引起炭疽病。 [7]